There’s something special about sitting on a weathered wooden chair, a stone’s throw from the sea, watching a fisherman untangle his net while you wait for grilled octopus and a glass of ouzo. It’s a feeling you can’t replicate in a white-tablecloth restaurant, no matter how fresh the catch claims to be.
Greece does seafood like nowhere else — but not everywhere in Greece does it equally well. If you’re looking for the kind of place where the fish practically swam onto your plate and the taramasalata isn’t dyed neon pink, you’ll want to be a little selective.
The good news? You don’t need to be a food critic or a local to find those dockside gems. Here’s where to go.
1. Naoussa, Paros – Grilled Octopus, Waves, and Ouzo
Naoussa’s harbor looks like a postcard someone forgot to Photoshop. Small boats bob next to Venetian ruins, seagulls circle lazily overhead, and tavernas line the waterfront in a kind of casual confidence that says, Yeah, we know we’re pretty.
Where to go: Taverna Glafkos. It’s tucked right at the edge of the water, and you might get splashed if the wind picks up.
Order: Grilled octopus, marinated anchovies, and sea urchin if it’s in season.
Pro tip: Come at sunset. The light makes everything look like a movie, and you’ll understand why the tables fill up quickly.
2. Kaminia, Hydra – Quiet, Car-Free, and All About the Catch
Hydra’s charm lies in what’s not there: no cars, no scooters, and no stress. Take a 15-minute stroll from the main port to Kaminia, a tiny fishing village where you can see the day’s catch hanging on a line, drying in the sun.
Where to go: Kodylenia’s Taverna — slightly elevated with a clear view of the Saronic Gulf.
Order: Grilled red mullet (barbounia), lightly floured and fried whole. Goes perfectly with house-made skordalia (garlic dip).
Bring cash: Many small tavernas don’t always take cards, and ATMs aren’t nearby.
3. Lakka, Paxos – Low-Key Luxury and Fresh-as-it-Gets Fish
Paxos doesn’t try too hard, which is part of its charm. Lakka is where you’ll find sailboats moored next to family-run fish tavernas. The water’s ridiculously clear — like, you can see the fish you’re about to eat clearly.
Where to go: To Steki. The tables are practically on the dock, and if you squint, you might think you’re in a movie set.
Order: Bream baked in salt crust, served with a simple lemon-oil dressing.
Off the beaten path tip: Go for lunch rather than dinner — that’s when the fish is freshest and the dock’s less busy.
4. Mandrakia, Milos – Cliffside Calm and Serious Seafood
Milos is famous for its beaches, but Mandrakia offers a different kind of magic. It’s a tiny fishing village — just a few houses and boat garages carved into the rocks — with a single taverna that everyone talks about.
Where to go: Medusa. It’s casual, it’s tiny, and the view is unmatched.
Order: Grilled cuttlefish, and definitely try the tomato fritters (yes, they’re good here too).
Heads up: There’s often a line. Put your name down and take a stroll along the rocky cove while you wait.
5. Kolymbithres, Paros – Sand Between Your Toes, Octopus on Your Plate
Another Paros gem, Kolymbithres is technically a beach, but right next to it is a small cluster of tavernas that serve up surprisingly serious seafood.
Where to go: Anemos Taverna. It’s low-key but consistent.
Order: Grilled sardines and a side of horta (wild greens). The olive oil here is especially good — fruity and peppery.
Bonus: After lunch, you can flop back on the beach and nap under a tamarisk tree. Not a bad way to digest.
6. Symi Harbor, Symi – Where the Shrimps Are Famous
If you’ve heard of Symi before, it’s probably because of the shrimp. They’re tiny, fried whole, and a bit addictive.
Where to go: Pantelis Taverna or To Spitiko. Both right on the harbor, with postcard views and solid reputations.
Order: Symi shrimp (obviously), grilled squid, and local chickpea fritters.
Cool detail: The island’s neoclassical buildings reflect in the water at dusk, turning your dinner into a painter’s palette.
7. Karavostasi, Folegandros – Underrated and Unspoiled
Folegandros doesn’t get the tourist crush like nearby Santorini or Mykonos, which means better odds of getting a quiet table next to the water without booking a week in advance.
Where to go: Syrma Taverna. Right on the dock — and I mean that literally. You can dip your toes in while you eat.
Order: Local lobster pasta (astakomakaronada) if it’s available. Worth the splurge.
Pro tip: Ask what was caught that morning. They’re honest and they’ll tell you if it’s frozen.
8. Kioni, Ithaca – A Secret Worth Keeping (But Here We Are)
Kioni is the kind of place where yachts anchor not to party, but to exhale. The dock here curves gently around the bay, and it’s lined with tavernas that have been doing their thing for generations.
Where to go: Taverna Mills or Spavento. Both are solid, with genuine hospitality and a casual vibe.
Order: Sea bass baked with onions and tomatoes in parchment — called plaki. Add a glass of white from Kefalonia and you’re golden.
Just so you know: Some places here close earlier than you’d expect — check before going late.
9. Ammoudi Bay, Santorini – Yes, It’s Touristy. But It’s Also Really Good
It’s easy to write off Santorini as overrun, but Ammoudi Bay still manages to hold on to its character — especially in the early evening when the day trippers clear out.
Where to go: Dimitris Ammoudi Taverna. Probably the best balance of location and quality.
Order: Grilled lobster, if you’re feeling celebratory. Or just stick with the classics — grilled octopus and fava (yellow split pea puree).
Important: Book ahead. Walk-ins rarely get the good seats by the water.
10. Aegina Town, Aegina – Pistachios and Sea Bream, Anyone?
Aegina is just 40 minutes from Athens by ferry, but somehow it still feels like a proper island getaway. The harbor is bustling, but not overwhelming, and seafood here is more about flavor than fanfare.
Where to go: Skotadis Taverna. It’s right on the main port and has been around forever.
Order: Charcoal-grilled sea bream, a Greek salad with local capers, and tarama that actually tastes like fish roe, not whipped potatoes.
Bonus points: Grab some roasted pistachios on your walk back to the ferry. They’re the best in Greece, no debate.
One More Tip: Let the Sea Guide You
If you’re sailing around the Greek islands (lucky you), a lot of these gems are even more special when you arrive by boat. Tying up near a taverna, ordering grilled fish within minutes of docking — it’s peak Greek summer.
Looking for charter options to do exactly that? MaltaCharters has some great sailing routes that include stops around the Ionian and Aegean. It’s not just about the journey — it’s about finding spots where the catch of the day is still flipping on the dock when you arrive.
Quick Tips for Eating Seafood in Greece Like a Local
Before you start pointing at the menu, here are a few solid rules to keep in mind:
- Ask what’s fresh — and actually say: “Ti fresko echete simera?”
- Don’t be afraid of small fish. The tiny grilled sardines or anchovies are often the tastiest.
- Don’t expect everything fried. Grilled, salted, lemon-drenched seafood is just as common.
- Seafood is priced by weight. Ask to see the fish before they cook it, and get the weight clarified.
- If it’s too cheap, be suspicious. Good seafood in Greece is never dirt cheap. Reasonably priced? Sure. Suspiciously cheap? Probably frozen.
Final Bite
Greece isn’t short on great food — that’s obvious. But when it comes to seafood, the setting makes all the difference.
Sitting dockside, feet in the sand or a few meters from the boat you arrived on, with a plate of grilled squid and a cold beer? That’s the real deal.
Don’t get too hung up on finding the “best” place. Focus on the right kind of place: family-run, next to the water, and honest about what came in fresh that morning.
That’s where the magic happens — not on the menu, but between the salt air, the simple flavors, and the stories shared across a table.
So pull up a chair by the dock, ask what’s fresh, and let Greece take care of the rest.
